黄一承,仲美桥,韩妍,李丹,李晓磊

• 1:长春大学农产品加工吉林省普通高等学校重点实验室

摘要(Abstract)：

发酵食品具有独特的风味，深受消费者喜爱。针对发酵食品的风味形成以及气相色谱-质谱联用仪、气相色谱-离子迁移谱联用仪工作原理进行了简述，讨论了发酵食品风味物质常见的几种前处理方法，对液液萃取法、同时蒸馏萃取、溶剂辅助风味蒸发、固相萃取法、固相微萃取法、搅拌棒吸附萃取、薄膜固相微萃取以及衍生化的原理及特点进行比较，并系统总结了气相色谱技术在测定发酵谷类食品、发酵豆类食品、发酵蔬菜、发酵乳制品、发酵肉制品以及其他发酵制品风味物质上的应用，归纳了发酵食品风味中的热点研究方向，讨论了气相色谱技术在发酵食品风味研究方面的前景。

关键词(KeyWords)： 发酵食品;气相色谱;风味;前处理方法

Abstract:

Keywords:

基金项目(Foundation): 长春市科技发展计划项目(21ZGN38);; 吉林省发改委(2020C036-7);; 长春大学攀登学者项目(ZKP202006,ZKP202016)

作者(Author): 黄一承,仲美桥,韩妍,李丹,李晓磊

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